Salsa Verde Burgers with Fontina, Watermelon and Basil

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 lbs. ground beef chuck
• 4-6 slices of fontina cheese
• 4-6 buns
• 4-6 slices of watermelon
• 12 large fresh basil leaves
• 1 cup salsa verde
• Salt and pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Divide the ground beef chuck into 4 to 6 equal portions and shape each into a patty slightly wider than the buns, pressing a shallow dimple in the center. Season both sides generously with salt and pepper.

2. Heat a large skillet or grill pan over medium-high heat. Cook the patties 3 to 4 minutes per side until well browned and the thickest part reaches 160°F (71°C).

3. During the last minute of cooking, lay a slice of fontina on each patty and cover the pan briefly so the cheese melts.

4. Meanwhile, split the buns and toast them cut side down in the pan or on the grill for about 1 minute.

5. Spread salsa verde on the cut sides of the buns and spoon a little more over the patties.

6. Tear or slice the basil leaves and layer them with the watermelon slices on the bottom halves of the buns.

7. Top with the cheesy patties and bun tops, then serve right away.